This rustic dessert is originated from Bến Tre province where coconut trees are widely cultivated. The dish name is called “chuối đập” which literally means “beaten bananas”. It’s served with coconut milk.
The best banana variety for this dish is called chuối sứ in Vietnamese, or “pisang awak” in Malaysian language, because of the firm texture. The bananas should also be semi-ripe, preferably with some green tint on the skin.
Roast the bananas with skins on a little bit. Peel the skins. If the bananas are too big, slice in half lengthwise. Then roast slightly to dry them up.
Cover the bananas with a plastic sheet. Use a broad knife to press and flatten the bananas.
Roast the flattened bananas again until they turn golden brown.
In a saucepan, cook coconut milk with tapioca starch, crushed pandan leaves, sugar, salt and chopped spring onion leaves.
Vietnamese cuisine is the method of cooking, the principle of mixing spices and the general dining habits of all Vietnamese people in Vietnam. With a unique geography, climate, and cultural exchange, the cuisine of Vietnam is extremely diverse and rich. The characteristics of Vietnamese cuisine is the focus on the freshness, so Vietnamese dishes are generally perceived as delicious and healthy.
